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Ingredients

1 tbsp olive oil

2 cups baby potatoes

1 (8 oz) pkg frozen chopped spinach, thawed and squeezed dry

1 (15 oz) can diced tomatoes

8 large eggs

½ cup shredded Monterey Jack cheese

Steps

Preheat the oven to 350°F. Cut the potatoes into quarters. Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the potatoes. Cook for 8 min., stirring occasionally, until the potatoes start to brown.

Meanwhile, beat the eggs with 2 tbsp water and salt (in moderation) and drain the tomatoes. Arrange the spinach over the potatoes. Pour the tomatoes over the spinach, then pour the eggs over the vegetables. Sprinkle with the cheese. Cook until the edges are set, about 3 min.

Transfer the skillet to the oven and bake for 12 min. or until the eggs are completely set in the center.

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Ratings and reviews

Veggie Frittata is rated
4.7 out of
5 by
6.

Rated 4 out of
5 by
Anonymous from
Tastes good!I made this tonight as instructed in the recipe, except that I actually had to cook it in the oven for about 8 - 10 minutes longer than the recipe called for in order to be sure that the eggs had set. It turned out well and my husband and I enjoyed it. I made it in my cast-iron frying pan and had no trouble with it sticking to the pan. The recipe made enough that we can have it again for dinner soon.

Date published: 2018-10-26

Rated 4 out of
5 by
Anonymous from
Incredibly easy and delicious!Nice one dish meal. I did however hone it a bit by using fresh shredded spinach and by deleting the tomatoes and add a package of chopped crimini mushrooms and 4 slices of chopped uncured bacon. I felt that the deleted items would have made the dish soggy.